Fried Eggs with Sautéed Greens and Sriracha Mayo
Fried eggs were a staple in my house growing up. My dad made them every weekend after church—crispy edges, runny yolks, and that one weird blobby part that never seemed to cook. You know the one. It haunted me.
So, these days, I do fried eggs my way: once over easy, crispy on the outside, and still gooey in the middle. I love breaking that golden yolk over greens, rice, or toast.
This time, I had some leftover spring salad mix that was on its last leg, so I tossed it in a pan with olive oil and a splash of cider vinegar. Then I topped it with a perfectly fried egg and a generous drizzle of Sriracha mayo.
Quick, simple, and packed with flavor. If you’re not into spicy, you can skip the mayo, but it adds a creamy heat that ties everything together.
Gather Your Ingredients
You don’t need much to make this, just a few things you probably already have:
- Eggs – The star of the show. Go for fresh, good-quality eggs for the best flavor.
- Greens – Spinach, kale, or whatever leafy bits you need to use up. They wilt down quickly and soak up flavor. And they make a nice bed for your fried eggs.
- Sriracha Mayo – Store-bought or homemade if you’re feeling fancy. It adds spice and creaminess in one swoop. I love the brand Lee Kum Kee (and it’s gluten free).
Fried Eggs with Sautéed Greens and Sriracha Mayo
Equipment
- nonstick frying pan
Ingredients
- 2 tbsp olive oil, divided
- 2 eggs
- ¼-½ tsp cider vinegar
- large handful leafy greens spinach, kale, etc.
- Drizzle of Siracha Mayo I use Lee Kum Kee brand
Instructions
- Heat 1 tbsp olive oil in a nonstick skillet over medium heat. Toss in greens and cider vinegar and cook until wilted, about 2-3 minutes. Set aside.
- Heat 1 tbsp olive oil in the same skillet and crack in two eggs. Cook for about 45 seconds on one side, then flip and cook the other side for about 25 seconds. Place cooked eggs on top of wilted greens.
- Season with salt and freshly ground black pepper. Top with a drizzle of Sriracha Mayo (optional).
